Classic Teochew Yam Paste (Or Nee) with Candied Pumpkin & Ginko Nuts


Difficulty: Easy

Servings: 10

Preparation Time: 20 mins

Cooking Time: 40 mins

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  • 500g of pumpkin, cut into cubes
  • 12 tablespoons of sugar
  • Some cornstarch for thickening
  • 700g of Thai yam, peeled and diced
  • 2 pieces of pandan leaves
  • 150ml of corn/canola oil or rendered pork fat
  • 200g of canned gingko nuts, drained with syrup retained
  • 300ml of water


1. Mix pumpkin with 8 tablespoons of sugar and cure overnight in Bosch kitchen machine. Steam for 20 minutes until soft.

2. Place pandan leaves between the cut yam pieces and steam for 20-30 minutes until the yam is soft.

3. In a non-stick pan, heat oil or lard, then add the yam paste and sugar in. Stir it continuously for 20 minutes. Check the taste for sweetness before adding more sugar to suit your taste.

4. Divide the yam paste into individual serving bowls and spoon the gingko nuts and pumpkin over. Add water to the retained gingko nut syrup.

5. Bring syrup to boil, infuse with 2-3 extra pieces of pandan leaves and thicken it with some cornstarch.

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